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Bon Appétit

Rice, Asparagus and Cucumber Salad

4.1

(15)

Recipe information

  • Yield

    Serves 8

Ingredients

1 3/4 cups water
1 cup long-grain white rice
1 pound asparagus, trimmed, cut into 1-inch pieces
1 1/2 cups diced English hothouse cucumber
3 green onions, chopped
2 tablespoons Dijon mustard
1 tablespoon sugar
1 tablespoon white wine vinegar
1/2 teaspoon dry mustard
2 1/2 tablespoons vegetable oil
1/4 cup chopped fresh dill
Butter lettuce and fresh dill sprigs

Preparation

  1. Step 1

    Bring 1 3/4 cups water to boil in medium saucepan. Add rice; return to boil. Reduce heat to low, cover and cook until water is absorbed and rice is tender, about 20 minutes. Fluff with fork; transfer to bowl. Cool to room temperature.

    Step 2

    Cook asparagus in large saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain. Rinse with cold water to cool; drain well. Add asparagus, cucumber and green onions to rice.

    Step 3

    Combine Dijon mustard, sugar, vinegar and dry mustard in small bowl. Gradually mix in oil. Add chopped dill. (Can be made 1 day ahead. Cover salad and dressing separately; chill.) Mix dressing into salad. Season with salt and pepper. Line large bowl with lettuce. Mound salad in bowl. Garnish with dill sprigs.

TagsSaladRiceRice & GrainsAsparagusVegetableScallionOnionRoot VegetableCucumberDillHerbs & SpicesSideDinnerDairy FreeNut FreeVegetarianVeganMake AheadBon Appétit
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